Martin Luther King Day was several days ago and it’s said pecan pie was a favorite dessert. If this is true then he would have loved my No Fuss Pecan Pie. Enjoy a buttery crust filled with a sugary sweet brown sugar filling loaded with coarsely chopped pecans. Pecan pies are a Southern classic most often enjoyed during the holidays. However, as years go by, this classic dessert is served year around.
No Fuss Pecan Pie
My Dad and my sister love pecan pie along with my husband. So I thought now would be a good time to oblige him. Since I was busy baking so many cookies through the holidays now is a good time to dig out an old recipe from my Mom. Boy, did I make him a happy man. He has not been able to think of anything once I started.
No Fuss Pecan Pie
So on with the classic recipe. To make the filling, all you need is eggs, light corn syrup, melted butter, vanilla, light brown sugar, salt and coarsely chopped pecans. The hubs enjoys chunks of pecans instead of pecan halves and if I plan on eating a slice that’s the way I like it, too. Mix all ingredients in one bowl without all the mess.
No Fuss Pecan Pie
Yet, the crust you choose is up to you. Whenever I need a shortcut, store-bought crust always works. However, I also like to use homemade crust recipes. Got a favorite pie crust recipe, go ahead and do your thang. I’m not judging. Use what you like and your family enjoys. A great crust makes a great pie. This pecan pie tastes like a million bucks and goes fabulously with a cup of coffee. Top slices with whipped cream and Happy Baking!
No Fuss Pecan Pie
1 – 9-inch unbaked pie crust (homemade or store-bought)
2 T. melted butter
3 large eggs
1 cup light corn syrup
1 cup packed light brown sugar
2 t. pure vanilla extract
1/4 t. kosher salt
1 1/2 cups coarsely chopped pecans
Heat oven to 400 degrees.
Whisk together butter, eggs, corn syrup, brown sugar, vanilla, and salt until well combined. Stir in pecans.
Pour filling into unbaked pie crust.
Bake pie for 15 minutes then reduce heat to 350 degrees bake for an additional 30 to 35 minutes until top is puffed and browned. If crust is browning too fast, cover pie with foil. Cool pie completely.
Serve pie with whipped cream.
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